ROASTED EGGPLANT WITH TAHINI YOGHURT & POMEGRANATE

So simple, delicious and full of flavour. Wow your guests with this vibrant side recipe.

Serves 6-8 (as a side)

Ingredients:

• 4 medium eggplants, cut in half down the middle

• 1 tsp sea salt flakes

• 1 tbsp olive oil

• 1/4 cup parsley, roughly chopped

• 1/4 cup mint, roughly chopped

• 1/2 pomegranate, seeds removed

• 1/4 cup toasted almonds, roughly chopped

• 125g halloumi, chopped into small cubes (optional)

  Tahini Yoghurt:

• 3 tbsp Greek/ natural yoghurt

• 1 tbsp tahini

• 1/2 large lemon, juice squeezed

• 1 tbsp honey

• Pinch sea salt flakes

Method:

1. Preheat the oven to 180 degrees Celsius. Place the cut eggplants in a casserole/roasting dish. Drizzle with olive oil and sprinkle sea salt. Roast in the oven for approx. 30-35 mins, until the eggplants are cooked, and the flesh is just soft.

2. Meanwhile, to make the tahini yoghurt: Mix all ingredients together. Adjust to taste.

3. Place a small frypan onto medium heat and drizzle a little olive oil. Cook the halloumi pieces for about 2-3 minutes on each side until golden. Remove and set aside somewhere warm.

4. Once the eggplants have cooled, drizzle on the tahini yoghurt. Top with the chopped herbs, pomegranate seeds, toasted almonds and fried halloumi. You can drizzle with a little more honey if it tickles your fancy. Season well.